I think traditions are good 99% of the time. Traditions create a sense of security. They seem warm and cozy because typically you know what to expect.
For instance, Christmas Eve, my family always has a talent show. And everyone, EVERYONE must participate. Jokes are told, piano duets ensue, and there is always an off key version of “what child is this?” performed by my dad. Last year J Man performed for the first time and I definitely see a musical career in his future. Tradition at its finest.
Matty B, in general, is a fan of traditions. Friday nights, growing up, his family always had burritos for dinner. To this day, Matty B wants burritos on Friday night and even if we’re having company on Friday night, and burritos isn’t on the menu, he will make and eat a burrito beforehand, in order to keep the tradition alive.
I’ve been messing with a tradition here at home: baked goods. Traditionally, every Saturday after church, I make some sort of delightful baked treat. Oatmeal scones. Blueberry crumble muffins. Chocolate raspberry donuts. My family is a fan of this tradition. Shocker, huh?
Let me tell you right now, the best scones have real butter and heavy cream. There. I’ve said it. I’m not going to pretend that my vegan counterparts taste just like the regular…well, until today…
So, these days, as I attempt to clean up the fam’s diet, I’ve been “veganizing” many of our old recipes. It goes without saying that this very noble deed has not been met with thunderous rounds of applause. I’m probably not the first person to discover that applesauce isn’t a perfect substitute for butter. It just isn’t. Let’s not kid ourselves.
But these muffins? Direct from Matty B’s mouth (after having a bite of “his” muffin and a bite of “her” muffin), and I quote,
“I can’t tell the difference.”
Yes, I made two different recipes side by side. I’m not crazy, I’m motivated.
The vegan recipe is in the right hand side of each picture because vegan is right and non-vegan is…left:)
Dry ingredients are mixed with wet. The vegan batter isn’t as smooth. I blame the flax egg.
The best part of any recipe, vegan or not? The streusel topping…yes, please!
“His” muffins got streusel topping. “Hers” got walnuts and raisins. Little healthy choices all add up, people…
Done! The second best part about these muffins? The way they made our house smell like fall! I’m ready to buy a bushel of apples and press them into cider! Ooh…or make the apple cider into a glaze for these muffins! I digress…
You can barely tell a difference in texture, which is saying a lot because vegan goodies have a tendency to be gummy. This recipe isn’t overly sweet, so if you want more of a dessert muffin, add a little extra brown sugar or maple syrup.
Not only did Miss Rae approve…
But so did Lambie. And if it’s good enough for Lambie, it’s good enough for me:)
Maple Pumpkin Muffins (vegan)
1 cup whole wheat pastry flour
1/3 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/8 tsp salt
1 flax egg (1 TBS ground flax seed mixed with 3 TBS warm water)
1/2 cup canned pumpkin
1/3 cup non dairy milk (I used almond)
2 TBS oil
1 TBS pure maple syrup
2 TBS brown sugar
2 TBS flour
2 TBS rolled oats
2 TBS earth balance (or other vegan butter)
Sprinkle of cinnamon
Combine dry ingredients (flour, brown sugar, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice). In a separate bowl mix wet ingredients (flax egg, pumpkin, milk, oil and maple syrup). In a third bowl, rub streusel ingredients together until mixed. Or, forgo streusel for walnuts and raisins. Combine wet ingredients with dry.
Preheat oven to 400. Fill greased or lined muffin tin cups 3/4 of the way with muffin batter. Sprinkle streusel over top and bake 15-20 minutes or until toothpick comes out clean.
Makes 6 large muffins